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Quick & Easy
Bread & Pizza
Recipe of the Week
FRESH ARUGULA, TOMATO AND MOZZARELLA
Preparation - Easy
Simple and easy to make; depends on fresh tomatoes and arugula/basil.
3 1/2 cups penne or conchiglie (just under one package)
6 ripe tomatoes, peeled, seeded and diced - about 2 cups
2 (5 oz) packages mozzarella, drained and diced in 1/2 inch cubes
2 large handfuls of arugula, about 5 oz., torn in thirds (about 2 inches long) - alternatively you can also use 2 cups of shredded fresh basil leaves
6 TABLESPOONS extra virgin olive oil
salt and freshly ground black pepper to taste
Pasta pot, large serving bowl.
COOK the pasta.
WHILE the pasta is cooking, put the tomatoes, arugula, mozzarella, olive oil and salt and pepper in a large bowl and mix well. Some cooks put the tomatoes to marinate a few hours earlier.
WHEN the pasta is cooked, drain well and turn into the bowl with the other ingredients.
TOSS well and serve.
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